Red Wine Poached Peaches with Spices

Fleshy peach halves, stained purple by a short, syrupy reduction. The reduced wine releases notes of warm spices and stewed fruits; the flesh is melt-in-the-mouth yet holds its shape.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 294
• Protein: 3 g
• Carbs: 42 g
• Fat: 2 g

Ingredients

• 4 piece Peach ( halved and pitted )
• 500 ml Red wine ( good quality )
• 100 g Brown sugar
• 1 piece Cinnamon stick
• 2 piece Clove
• 1 piece star anise
• 1 piece Vanilla bean ( split )
• 1 piece Citrus limon (L.) Burm. f. ( zested )

Instructions

1. Fruit preparation

   Wash the peaches. Cut them in half following the natural groove to remove the pit without damaging the flesh. If the skin is too thick, peel it off gently.

2. Syrup infusion

   In a sauté pan, pour the red wine and brown sugar. Add the cinnamon, cloves, star anise, and split vanilla bean. Bring to a boil to dissolve the sugar crystals.

3. Poaching the peaches

   Submerge the peach halves in the simmering liquid. Poach gently. The tip of a knife should slide into the flesh like butter, without any resistance.

4. Final reduction

   Remove the peaches. Increase the heat to reduce the wine until it becomes syrupy and coats the back of a spoon. Pour this glossy syrup over the fruit.

Chef's tips

• Use a full-bodied red wine so the syrup has body.
• Do not boil the fruit too hard; a gentle simmer is enough to keep the flesh intact.
• Let the peaches cool in the syrup so they soak through to the core.

Storage

Can be kept for 3 days in the refrigerator in its syrup, in an airtight container.